INGREDIENTS FOR 4 PEOPLE
300 g wet and desalted codfish
500 g milk
1 75 g jar of Truffle Sauce
1 75 gr jar of Summer Truffle Carpaccio
4 very thin slices of Tuscan bread
Olive oil to taste
Freeze-dried Summer Truffle Powder to taste
Cut the codfish into pieces, boil the milk and add, when it boils, the chopped codfish and the peeled, finely sliced potato. Cook over a low heat.
After half an hour, drain the mixture and whisk it with some evo oil according to absorption (it must not be too greasy) and freeze-dried Summer Truffle Powder with an electric whisk until it is frothy.
Toast the bread slices in the oven for 2 minutes at 180 degrees to make them crispy.
Assemble the dish with some quenelles of mantecato cod, some quenelles of Salsa Tartufata and decorate with the Summer Truffle Carpaccio, once drained of its preserving oil.
Arrange the crusty bread as your creativity requires, and add a sprinkling of freeze-dried summer truffle.
PROVA A CASA LA NOSTRA RICETTA
CARPACCIO DI TARTUFO
TARTUFO ESTIVO LIOFILIZZATO